160°C, 325°F, Gas Mark 3
Serves 12


7lb fully cooked smoked ham ½ cup brown sugar
¼ cup maple-flavour pancake syrup 2 tbsp cider vinegar
1 tbsp worcestershire sauce 1 tbsp instant coffee granules
1 tbsp dry mustard

Have ready a shallow roasting pan fitted with a sturdy metal rack.

Cut rind off ham to expose fat. Place ham on rack and cover loosely with foil. Bake for 1 hour and 15 minutes. Stir rest of ingredients together until coffee dissolves. Brush on ham.

Bake uncovered for 40-60 minutes long, brushing twice with glaze. Let ham rest 15 minutes before slicing and then serving.